spirulinareferences

From: Joe & Anne Lewis <lewis@lava.net>

Subject: Re; Scientific references for nutritional supplements

Greetings;

I read with great interest the dialogue concerning nutritional products

which make medical claims, but lack scientific evidence to back up these

claims.

I personally use a nutritional product that contains Spirulina a blue-green

algae, and 50% of the recommended daily intake levels of all the Vitamins

A,B,C,D,E (all the B's & A as betacarotene) 50 % RDi of the major minerals,

all 22 amino acids and essential fatty acids. I have 57 references that

show that the product does in fact have the potential to improve your

health and decrease your chances of long term illness. I am happy to

provide them here for review.

The health benefits of spirulina;

Anti-Viral Studies/Anticancer Studies 17 ref.

1.Ayehunie S., Belay A., Hu Y., Baba T., Ruprecht R., 7th IAAA Conference,

Knysna, South Africa April 17, 1996. Inhibition of HIV-1 replication by an

aqueous extract of Spirulina platensis (Arthrospira platensis).

2.Baojiang G., et al, Second Asia-Pacific Conference on Algal

Biotechnology, April 25-27, 1994, p. 24. Study on Effect and Mechanism of

Polysaccharides of Spirulina platensis on Body Immune Functions Improvement.

3.Babu.,M., et al, Nutrition and Cancer 1995, V. 24, No. 2, p.197-202.

Evaluation of Chemoprevention of Oral Cancer with Spirulina fusiformis.

4.Belay A., Ota Y., Miyakawa K., Shimamatsu H., Journal of Applied

Phycology 5:235-241, 1993. Current Knowledge on Potential Health Benefits

of Spirulina.

5.Carmichael, et al Scientific American January 1995. "The Toxins of

Cyanobacteria."

6.Evets L.B. et al Grodenski State Medical University, January 15, 1994

Russian Federation Committee of Patents and Trade, Patent Number: (19) RU

(11) 2005486 C1 (51) 5 A 61K35/80. Means to Normalize the levels of

Immunoglobulin E Using the Food Supplement Spirulina.

7.Fukino H., Takagi Y., Yamane Y., Eisei Kagaku 36: 5.,1990. Effect of

Spirulina Platensis on the renal toxicity induced by inorganic mercury and

cisplatin.

8.Hayashi T. & Hayashi K., et al, Journal of Natural Products 1996, Vol.

59, No. 1, 83-87, American Chemical Society and American Society of

Pharmacognosy. Calcium Spirulan, an Inhibitor of Enveloped Virus

Replication, from a Blue-Green Alga Spirulina platensis.

9.Hayashi K., et al, Phytotherapy Research, Vol. 7, 76-80 (1993). An

Extract from Spirulina platensis is a Selective Inhibitor of Herpes Simplex

Virus Type 1 Penetration into HeLa Cells.

10.Hayashi O., et al, Journal of Nutritional Sciences and Vitaminology, 40,

431-441, 1994. Enhancement of Antibody Production in Mice by Dietary

Spirulina platensis.

11.Kolman A., et al Toxicology Letters, 48 (1989) 165-169 Elsevier.

Radioprotective effect of extract from Spirulina platensis in mouse bone

marrow cells studied by using the micronucleus test.

12.Lisheng L., et al, Marine Sciences, Qindao China, N. 5, 1991, p. 33-38.

Inhibitive Effective and Mechanism of Polysaccharide of Spirulina platensis

on Transplanted Tumor Cells in Mice.

13.Pang Qishen et al, Acta Genetica Sinica (Chinese Journal of Genetics),

V.15(5) p. 374-381, 1988. Enhancement of Endonuclease Activity and repair

DNA Synthesis by Polysaccharide of Spirulina platensis.

14.Qureshi M.A., Kidd M.T., and Ali R.A., Journal of Nutritional Immunology

V.3(4) 1995, pages 35-45. Spirulina platensis Extract Enhances Chicken

Macrophage Functions After in vitro Exposure.

15.Qureshi M.A., Ali R.A., Immunopharmacology, Jan. 1996. Phagocytic

potential of Feline macrophages after exposure to a water soluble extract

of spirulina in vitro.

16.Qureshi M.A., Garlich J.D., Kidd M.T., Immunopharmacology and

Immunotoxicology, 1996 (submitted), "Dietary Spirulina platensis Enhances

Humoral and Cell-mediated Immune Functions In Chickens".

17.Zhang C., et al, 1994 Second Asia-Pacific Conference on Alga

Biotechnology, April 25-27, p.58. The Effects of Polysaccharide and

Phycocyanin from Spirulina platensis variety on Peripheral blood and

Hematopoietic system of Bone Marrow in Mice.

Anti-Cancer Studies-5 ref.(subtotal 22 ref.)

1) Evaluation of chemoprevention of oral cancer with spirulina. by Babu, M.

et al. 1995. Pub. in Nutrition and Cancer, Vol. 24, No. 2, 197-202. India.

The blue-green microalgae spirulina, used in daily diets of natives in

Africa and America, has been found to be a rich natural source of proteins,

carotenoids and other micronutrients. Experimental studies in animal models

have demonstrated an inhibitory effect of spirulina algae on oral

carcinogenesis. We evaluated the chemoproventative activity of spirulina (1

g/day for 12 months) in reversing oral leukoplakia in pan tobacco chewers

in Kerala, India. Complete regression of lesions was observed in 20 of 44

(45%) evaluable subjects supplemented with spirulina, as opposed to 3 of 43

(7%) in the placebo arm. When stratified by type of leukoplakia, the

response was more pronounced in homogeneous lesions: complete regression

was seen in 16 of 28 (57%) subjects with homogeneous leukoplakia, 2 of 8

with erythroplakia, 2 of 4 with verrucous leukoplakia, and 0 of 4 with

ulcerated and nodular lesions. Supplementation with spirulina did not

increase serum concentrations of retinal or beta carotene, nor was it

associated with toxicity.

2) Inhibitive effect and mechanism of polysaccharide of spirulina on

transplanted tumor cells in mice. by Lisheng, et al. 1991. Pub. in Marine

Sciences, Qingdao, N.5. pp 33-38. China.

3) Enhancement of endonuclease activity and repair DNA synthesis by

polysaccharide of spirulina. by Qishen, P. et al. 1988. Pub. in Chinese

Genetics Journal 15 (5) 374-381. China.

4) Inhibition of experimental oral carcinogenesis by topical beta carotene.

by Schwartz, et al. 1986. Harvard School of Dental Medicine. Pub. in

Carcinogenesis, May 1986 7(5) 711-715. USA.

5) Prevention of experimental oral cancer by extracts of

spirulina-dunaliella algae. by J. Schwartz, G. Shklar, et al. 1988. Harvard

School of Dental Medicine. Pub. in Nutrition and Cancer 11, 127-134. 1988.

USA.

Beta Carotene, Cancer Prevention and Health Improvement 4 ref (subtotal 26

ref.)

1) Bioavailability of spirulina carotenes in preschool children. by V.

Annapurna, et al. 1991. National Institute of Nutrition, Hyderabad, India.

J. Clin. Biochem Nutrition. 10 145-151. India.

The bioavailability of total carotenes and beta carotene from spirulina was

examined in apparently healthy preschool children and found to be

comparable to those values reported for other plant sources like leafy

vegetables and carrots. The study also showed spirulina is a good source of

Vitamin A, as there was a

significant increase in serum retinol levels. Researchers concluded

spirulina can be used as a source of Vitamin A in the diet, is relatively

inexpensive, has higher beta carotene than any other plant source and can

be cultivated throughout the year.

2) Large scale nutritional supplementation with spirulina alga. by C.V.

Seshadri. 1993. All India Coordinated Project on Spirulina. Shri Amm

Murugappa Chettiar Research Center (MCRC) Madras, India.

A one year feeding program with 5,000 pre-school children. These children

had a symptom of Vitamin A deficiency; "Bitot's spot", and after taking

spirulina the percentage with "Bitot's spot decreased from 80% to 10%.

These rural children near Madras consumed 1 gram of spirulina a day for at

least 150 days. This small amount provided the daily requirement of beta

carotene (Vitamin A) which can help prevent blindness and eye diseases. In

another study with 400 school children, a daily dose of beta carotene from

spirulina increased their Vitamin A status to the same level as those

administered pure Vitamin A.

3) Inhibition of experimental oral carcinogenesis by topical beta carotene.

by Schwartz, et al. 1986. Harvard School of Dental Medicine. Pub. in

Carcinogenesis, May 1986 7(5) 711-715. USA.

4) Prevention of experimental oral cancer by extracts of

spirulina-dunaliella algae. by J. Schwartz, G. Shklar, et al. 1988. Harvard

School of Dental Medicine. Pub. in Nutrition and Cancer 11, 127-134. 1988.

USA.

Cholesterol Reduction-6 ref (subtotal 32 ref.)

1) Cholesterol lowering effect of spirulina. by N. Nayaka, et al. 1988.

Tokai Univ. Pub. in Nutrition Reports Int'l, Vol. 37, No. 6, 1329-1337.

Japan.

Thirty healthy men with high cholesterol, mild hypertension and

hyperlipidemia showed lower serum cholesterol, triglyceride and LDL

(undesirable fat) levels after eating spirulina for eight weeks. These men

did not change their diet, except adding spirulina. No adverse effects were

noted.

2) Clinical and biochemical evaluations of spirulina with regard to its

application in the treatment of obesity. by E.W. Becker, et al. 1986. Inst.

Chem. Pfanz. Pub. in Nutrition Reports Int'l, Vol. 33, No. 4, pg 565.

Germany.

3) Effects of spirulina on hypercholesterolemia and fatty liver in rats. by

T. Kato and K. Takemoto. 1984. Saitama Medical College. Pub. in Japan Nutr.

Foods Assoc. Journal. 37:323. Japan.

Rats fed basal diets containing 1% cholesterol showed elevated total

cholesterol, and phospholipids in serum. This was clearly reduced by rats

fed basal diets containing 16% spirulina and 1% cholesterol. The results

indicated spirulina may prevent dietary hypercholesterolemia and

arterioscelerosis. Fatty liver caused by high fat and high-cholesterol

diets was also reduced rapidly by feeding spirulina.

4) Effects of spirulina on plasma lipoprotein lipase activity in rats. by

K. Iwata. 1990. Pub. in Journal Nutr. Sci. Vitaminol. 36:165-171. Japan.

5) Hypocholesterolemic effect of blue-green algae spirulina spirulina in

albino rats. by M.A. Devi and L.V. Venkataraman. 1983. Pub. in Nutrition

Reports Int'l, 28:519-530. India.

6) The effect of spirulina on reduction of serum cholesterol. by N. Nayaka,

et al. 1986. Tokai Univ. Pub. in Progress in Medicine, Vol. 36, No. 11.

Japan.

Diabetes and Hypertension Reduction 2 ref. subtotal 34 ref.

1) Effect of water soluble and water insoluble fractions of spirulina over

serum lipids and glucose resistance of rats. by Y. Takai, et al. 1991. Pub.

in J. Japan Soc. Nutr. Food Science, 44:273-277. Japan.

2) Effects of spirulina on plasma lipoprotein lipase activity in rats. by

K. Iwata, et al. 1990. Pub. in Journal Nutr. Sci. Vitaminol, 36:165-171.

Japan.

Food and Nutrition - 8 ref. (subtotal 42 ref. )

1) Algoculture: Spirulina, hope for a hungry world. by Ripley D. Fox. 1986.

Pub. by Edisud, Aix-en-Province, France (in French).

2) Current knowledge on potential health benefits of spirulina. by Amha

Belay and Yoshimichi Ota. 1993. Pub. in Journal of Appl. Phycology,

5:235-241. USA.

Spirulina is a microscopic algae, produced commercially and sold as a food

supplement around the world. Until recently, interest in spirulina was

mainly in its nutritive value. This is a critical review of data on

therapeutic effects of Spirulina, ranging from reduction of cholesterol and

cancer to enhancing the immune system, increasing intestinal lactobacilli,

reducing nephrotoxicity by heavy metals and drugs, and radiation protection.

3) Health Benefits of Spirulina. by Denise Fox. 1993. In Spirulina, Algae

of Life. April 1993. Bulletin No. 12. Pub. by Institute Oceanographique,

Monaco.

4) Large scale nutritional supplementation with spirulina alga. by C.V.

Seshadri. 1993. All India Coordinated Project on Spirulina. Shri Amm

Murugappa Chettiar Research Center (MCRC) Madras, India.

6) Microalgae as Food and Supplement by Robert A. Kay. 1991. In Critical

Reviews in Food Science and Nutr. 30(6):555-573. Pub. by CRC Press. USA.

The microalgae chlorella, dunaliella and scenedesmus, and the cyanobacteria

spirulina and aphanizomenon flos-aquae, are being used as nutrient dense

foods and sources of fine chemicals. They have significant amounts of

lipid, protein, chlorophyll, carotenoid, vitamins, minerals, and unique

pigments. They may also

have potent probiotic compounds that enhance health. Their historical and

current use is reviewed.

7) Spirulina: a model for microalgae as human food. by Alan Jassby. 1988.

In Algae and Human Affairs. edited by Lembi and Waaland. Pub. by Cambridge

Univ. Press, Cambridge, UK.

This is an evaluation of the food potential of microalgae using proven

technology. Numerous examples of traditional use of inland microalgae are

cited from more than 15 countries. The nutritional aspects of spirulina

stand out. Spirulina's safety for human consumption, food applications,

economic and

environmental aspects, world spirulina production, production costs and

therapeutic applications are reviewed. How microalgae can address world

hunger problems is addressed with mention of harvesting wild algae and

village scale production systems.

8) Spirulina, the edible organism. by Orio Ciferri. 1983. In

Microbiological Reviews, Dec 1983. 551-578. Italy.

In depth review of the history, biology, chemistry and potential of

Spirulina as a human and animal food. Subjects: taxonomy, physiology,

biochemistry, chemical composition, production, nutrition and toxicology,

prospects for use as a food source.

In addition to these studies, I have several studies that show that the

vitamins and minerals contained in Spirulina, and those used to increase

the nutritional content of the supplement I take have been shown to

decrease risk of several serious medical conditions such as stroke, heart

attack and hypertension.

15 references for total of 57 references for the contents of this product.

Vitamin C

Study in the US over 10 years in 11348 adults showed about 30% lower

mortality among a sample of mortality rate from the United States

cardiovascular disease in individuals with the highest supplemental

vitamin C intake.

1) Enstrom JE et al (1992) Vitamin C intake and mortality among a sample of

the United States population, Epidemiology 3, 194-202.

2) Enstrom JE (1994) Vitamin C intake and mortality among a sample of the

United

States population: new results, in New Strategies in Prevention and Therapy,

Biological Oxidants and Antioxidants, L.Packer and E.Cadenas (eds),

Hippocrates Verlag

Stuttgart, pp.229-241.

Significant reduction in the incidence of stroke with higher vitamin C

intake reported in the study of 730 elderly followed for 20 years.

3) Gale CR et al. (1995) Vitamin C and the risk of death from stroke and

coronary heart disease in a cohort of elderly people, Brit. Med. J. 310,

1563-1566.

Vitamin E

The Health Professional Study documented the benefits of vitamin E intake

in lowering the risk of cardiovascular disease.

4) Study in 87,000 female nurses 34-59 year old over 8 year period:

Stampfer M. et al. (1993) Vitamin E consumption and the risk of coronary heart

disease in women, N. Engl. J. Med. 328, 1444-1449.

5) Study in 40,000 male health professionals, 40-75 years old over 4 years.

Rimm E.B. et al. (1993) Vitamin E consumption and the risk of coronary heart

disease in men, N. Engl. J. Med. 328, 1450-1456.

Lower risk of ischemic Heart disease with Vitamin E intake. Case-control

study of 110 cases of angina and 394 controls selected from a sample of

6000 men aged 35-54.

Riemersma RA et al. (1991) Risk of angina pectoris and plasma concentrations of

vitamins A, C, and E and carotene, Lancet, 337, 1-5.

Vitamin A and Vitamin C

6) Gey K.F. et al.(1993) Poor plasma status of carotene and vitamin C is

associated

with higher mortality from ischemic heart disease and stroke: Basel Prospective

Study, Clinical Investigator 71, 3-6. Gey KF et al. (1993)

7) Prevention of heart disease and stroke correlated with high intake of

antioxidant vitamins: vitamin C and beta-carotene. Study in 2794 males

about 50 years old, with a follow up of 12 years.

8) Increased risk of cardiovascular disease at suboptimal plasma

concentrations of essential antioxidants: an epidemiological update with

special attention to

carotene and vitamin C, Am. J.Clin. Nutr., 57 Suppl. 787S-797S.

9) Epidemiological study of 1,556 middle-aged men. Pandey DK et al. (1995)

Dietary vitamin C and beta-carotene and risk of death in middle-aged men,

Am. J. Epidemiol. 142, 1269-1278.

Lower risk of ischemic Heart disease with Vitamin E intake.

10) Case-control study of 110 cases of angina and 394 controls selected

from a sample of 6000 men aged 35-54. Riemersma RA et al. (1991) Risk of

angina pectoris and plasma concentrations of vitamins A, C, and E and

carotene, Lancet, 337, 1-5.

Decreased risk of myocardial infarction with supplemental vitamin E.

11) Cambridge Heart Antioxidant Study of 2002 patients with angiographic

evidence of coronary atherosclerosis. Stephens NG et al. (1996) Randomized

controlled trial of vitamin E in patients with coronary disease: Cambridge

Heart Antioxidant Study (CHAOS), Lancet 347, 781-786.

Benefits of vitamin C and E supplementation in patients with myocardial

infarction.

12) Herbaczynska-Cedro K et al. (1995) Supplementation with vitamin C and E

suppresses leukocyte oxygen free radical production in patients with

myocardial infarction, Eur. Heart J., 6, 1044-1049.

13) Reduction in mortality from cerebrovascular disease with beta-carotene,

vitamin E, and selenium intake. Study in 29,584 adults

Blot WJ et al. (1993) Nutrition intervention trials in Linxian, China:

supplementation with specific vitamin/mineral combinations, cancer

incidence, and disease-specific in general population, J. Natl. Cancer.

Inst. 85, 1483-1492.

14) Benefits of vitamin E supplementation in decreasing restenosis in

angioplasty patients. Study of angioplasty patients (52 treatment and 48

control) for 4 months.

DeMaio SJ et al. (1992) Vitamin E supplementation, plasma lipids and

incidence of restenosis after percutaneous transluminal coronary

angioplasty,

J. Am. Coll. Nutr. 11, 68-73.

15) Benefits of vitamin E supplementation in lowering of blood risk factors

for cardiovascular disease in diabetics.

Jain SK et al. (1996) The effect of modest vitamin E supplementation on lipid

peroxidation products and other cardiovascular risk factors in diabetic

patients,

Lipids 31, S87-S90.

Summation/Editorial Comment;

The value of preventative healthcare measures cannot be under estimated,

and is becoming a major focus of modern healthcare. Medicine is shifting

it's focus from fixative to preventative. And nutrition is becoming a big

part of preventative medicine. Diet, exercise and lifestyle factors are

recognized more then ever as big contributing factors in the development of

chronic illnesses like diabetes, hypertension and other cardiovascular

illnesses like heart attack and stroke. The immense health preserving value

of the vitamins, minerals, fiber and other nutrients in vegatables, fruits,

grains and tubors (potatoes) is becoming clear. The health benefits of

other plants, i.e. algae like spirulina are being investigated and many

studies show very promising results, with no toxicity being attributed to

Spirulina, but some serious neurotoxicity with Aphanizomenon.

In addition Physicians are waking up to the fact that many of their

patients are not eating balanced diets and probably won't ever eat balanced

diets. They are "just to busy to eat right". Therefore the time honored

homily that you get all the vitamins and minerals you need from your food,

doesn't hold water when the foods your patients eat contain almost no

fiber, few minerals and few vitamins. And these are the very items that the

majority of our research is saying we need to stay healthy. I take

supplements and encourage my patients to take them in accordance with

Governmental RDI- recommended daily intake guidelines.

I will be happy to provide further details about the product I take on request.

Joseph D, Lewis, M.D.

91-2141 Fort Weaver Road

Ewa Beach, Hawaii 96706

lewis@lava.net